Self-rolled egg noodles

Ingredients

7 eggs, 1 kilogram of flour, appropriate amount of potato starch and appropriate amount of vegetable oil.

Method

1. Mix eggs and flour into dough and divide into several parts.

2. Sprinkle some potato starch on a clean countertop, take a portion of the dough and flatten it with your hands, then roll it out with a rolling pin.

3. Sprinkle some potato starch on the rolled out dough and roll it up from one side with a rolling pin. At this time, the dough is rolled up with the rolling pin. Because the potato starch is sprinkled, the dough will not stick to the dough. At the same time, sprinkle some potato starch on the countertop, place the rolling pin rolled with dough on the countertop and roll it.

4. Unfold the dough on the rolling pin while stacking it into 5cm wide layers. Then chop finely with a knife and hold loosely. Do the same with the remaining dough.

5. Boil the water in the pot, put in the cut noodles and cook them, remove them into a basin, pour in vegetable oil and mix well to prevent the noodles from sticking together.

Tips

Note that when the noodles are still cool, spread them out with a piece of paper. Mix a few more times so that the noodles will not stick.